Rack of lamb recipe | Jamie Oliver Christmas lamb recipes (2024)

FAQs

Should I sear lamb before baking? ›

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Lamb rack is best seared in a pan and finished in the oven – this gives you lots of control over your cooking temperatures but still gives you a nice caramelisation on the surface of the meat.

As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1½ to 2 minutes. Turn lamb and place pan in the oven.

Browning the meat doesn't take long and has some advantages, including a good looking, caramelised surface and richer coloured dish. It can also give a deeper flavour, and some say a better texture.

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

The best cuts for stewing are shoulder, leg or neck fillet – it needs to quite a hard-working muscle with some fat marbling through it that will break down during the slow cooking to create tender meat. It's also best with economical cuts that are boneless – keep saddle, rack and lamb chops for roasting.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

Is it better to sear meat before baking? ›

I strongly feel that searing meat is worth the effort. It's an extra bit of work that results in a huge pay off in the flavor of your finished dish.

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

Searing meat doesn't create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat. But that doesn't mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.